By: Jill Mills Posted: Feb 19, 2025

This post may contain affiliate links. Please read our disclosure policy.

With shredded chicken, cream cheese, cheddar cheese, bacon, and white beans, it’s no surprise that this Crack Chicken Chili is a family favorite. Made in the crockpot with almost no prep time required!

Crack chicken is a recipe that everyone in my family loves. With cream cheese, cheddar cheese, bacon, and ranch seasoning, it’s not hard to see why! I’ve used the basics of that recipe to make crack chicken dip, crack chicken pinwheels, crack chicken noodle soup and even crack chicken stuffed shells. This crack chicken chili is a bit of a combination of that original crack chicken recipe and white chicken chili, with ingredients like shredded chicken, white beans, cream cheese, cheddar cheese, Rotel, and bacon. It’s so, so good and a huge hit with my whole family!

Why We Love This Crack Chicken Chili Recipe

This is one recipe that I am very happy to make any time my family requests it! Here are a few reasons why.

Dump it & forget it. This crack chicken chili is made in the crockpot and is a true “dump it and forget it” meal. Just add all of the ingredients to the crockpot and then come back in 3 or 6 hours, depending on if cooked on high or low. That’s my kind of dinner!
Creamy, cheesy flavor. I used most of the ingredients from traditional crack chicken in this chili – chicken, cream cheese, bacon, cheddar cheese, and ranch seasoning – along with some traditional chili ingredients like beans and tomato sauce. The combination of flavors is so good!
Hearty & filling. With chicken breasts, beans, corn, and Rotel, a bowl of this chili makes a hearty and filling dinner. I love that I don’t need to worry about sides because everything is right there in one bowl.
Makes great leftovers. If there’s any leftover crack chicken chili, it’s truly a fight over who gets to eat the leftovers for lunch the next day. It freezes well too!

Overhead view of ingredients needed to make crack chicken chili

What You’ll Need

This chili combines the ingredients used to make crack chicken and traditional chicken chili. The exact measurements can be found in the recipe card below.

Chicken – I used boneless, skinless chicken breasts. Boneless, skinless chicken thighs would also work.
Chicken broth – Opt for low-sodium if possible to control the salt content.
White beans – Drained and rinsed.
Corn – I used canned corn for ease. Frozen corn also works.
Rotel – Adds a bit of heat to the chili.
Bacon – Cooked and crumbled.
Tomato sauce – Adds a rich tomato flavor to the chili.
Cream cheese – Thickens the broth and adds a smooth, creamy texture.
Sour cream – Adds a bit of tangy flavor and extra creaminess.
Ranch seasoning – I like to use the Hidden Valley ranch seasoning but any works.
Spices – Chili powder, ground cumin, salt, and pepper.
Shredded cheese – I used cheddar but Monterey Jack or a blend would work.
Green onions – Optional garnish.

How To Make Crack Chicken Chili

This easy chili is made in the crockpot. Just dump it in and come back a few hours later! The printable version of the instructions can be found in the recipe card below.

Overhead view of cream cheese, Rotel, corn, and other ingredients in a crockpot

Tongs removing a chicken breast for a crockpot

Combine the ingredients. Place the chicken in the bottom of the slow cooker. Pour the broth on top, followed by the beans, corn, Rotel tomatoes, bacon, and tomato sauce. Add the softened cream cheese, sour cream, Ranch seasoning, and spices. Stir to combine.
Cook. Cover and cook on low for 6 hours or on high for 3 hours.
Shred the chicken. Remove the chicken. Shred with two forks then return it to the crockpot.
Add the cheese. Stir in the shredded cheese, stirring until it’s fully melted. Give the chili a taste and add more salt and pepper if necessary.
Enjoy. Ladle into bowls and garnish each with extra shredded cheddar, a dollop of sour cream, and sliced green onions.

A spoon in a bowl of crack chicken chili

Chili Variations

There are lots of ways to customize this crack chicken chili. Here are a few ideas.

Add some heat. Add a diced jalapeño, green chiles or a dash of hot sauce for more spice. You can also stir in half a cup of diced bell peppers for extra texture.
Ranch seasoning alternative. If you don’t have ranch seasoning, use 1 tablespoon of onion powder, 1 tablespoon of garlic powder, and 1 teaspoon of dried dill as a substitute.
Try other beans. Replace white beans with pinto or black beans if preferred.
Make it vegetarian. Use vegetable broth instead of chicken broth, omit the bacon, and swap the chicken for two cans of chickpeas or diced tofu for a vegetarian variation.

Serving Suggestions

I love to serve my crack chicken chili with some extra shredded cheese, a dollop of sour cream, and some sliced onions on top. It’s a pretty hearty and filling chili so I don’t usually need to serve it with much else. However, a slice of cornbread is never a bad idea when it comes to chili!

How To Store & Reheat Leftovers

Fridge. Store leftover crack chicken chili in an airtight container in the refrigerator for up to 4 days.
Freezer. This chili freezes well. Place cooled chili in a freezer-safe container, leaving some room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in 30-second increments until warmed through.